Reader FavoriteGarlic Butter Salmon
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Flaky salmon fillets seared and basted in a rich garlic herb butter. An elegant, restaurant-quality dinner that is genuinely ready in about 20 minutes.
By Mia HartwellUpdated September 20, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Restaurant-quality salmon in 20 minutes
- 35g of protein and only 2g of carbs per serving
- A rich garlic herb butter sauce
- Naturally low-carb and gluten-free
Garlic Butter Salmon
20 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 35g
- Carbs
- 2g
- Fat
- 26g
- Fiber
- 0g
- Sugar
- 0g
Step-by-Step Instructions
- 1
Pat the salmon very dry and season both sides with salt and pepper.
- 2
Heat the olive oil in a skillet over medium-high. Place the salmon skin-side up and sear 3 to 4 minutes until golden, then flip.
- 3
Reduce the heat to medium and add the butter, garlic, and thyme.
- 4
As the butter melts and foams, tilt the pan and spoon it over the salmon for 3 to 4 minutes, until the fish flakes easily and reaches 145°F (63°C).
- 5
Finish with the lemon juice and parsley, then spoon the garlic butter over the top.
- 6
Serve with lemon wedges.
Pro Tips for the Best Results
- Pat the salmon dry so it sears and browns instead of steaming.
- Spoon the foaming garlic butter over the fish to keep it moist and flavorful.
- Cook just to 145°F (63°C). Salmon overcooks quickly and turns dry.
- Add the garlic after lowering the heat so it does not burn.
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How to Cook Garlic Butter Salmon
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Dry and sear
Pat the salmon completely dry and sear it in a hot pan for a golden crust. A dry surface is the key to browning rather than steaming, and that crust adds flavor.
Baste with garlic butter
Lower the heat, add butter, garlic, and herbs, and spoon the foaming butter over the fish again and again. This basting keeps the salmon moist and infuses it with garlic and herb flavor.
Cook to temperature
Pull the salmon as soon as it flakes and reaches 145°F (63°C). Salmon goes from tender to dry in just a few degrees, so a thermometer takes out the guesswork. Finish with lemon and parsley.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 days. Salmon is best fresh. Reheat gently at low heat to avoid drying it out.
Serving Suggestions
This garlic butter salmon pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
How do I know salmon is done?+
It turns opaque, flakes easily with a fork, and reaches 145°F (63°C) at the thickest part.
Skin on or off?+
Skin-on holds the fillet together and crisps nicely. You can remove it after cooking if you prefer.
Can I use frozen salmon?+
Yes. Thaw it fully and pat dry first so it sears properly.
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